Try this Khara Masala Lamb (Whole Spices Lamb) recipe, or contribute your own.
Suggest a better description1. Heat the oil in a large saucepan. Lower the heat slightly and fry the onions until they are lightly browned. 2. Add half the ginger and half the garlic and stir well. 3. Throw in half the red chillies, the cardamoms, cinnamon, peppercorns, cloves and salt. 4. Add the lamb and fry over a medium heat. Stir continously with a semi-circular movement, using a wooden spoon to scrape the bottom of the pan. Continue in this way for about 5 minutes. 5. Pour in the water, cover with a lid and cook over a medium-low heat for 35-40 minutes, or until the water has evaporated and the meat is tender. 6. Add the rest of the ginger, garlic and dried red chillies, along with the fresh green chillies and fresh coriander. 7. Continue to stir over the heat until you see some free oil on the sides of the pan. Transfer to a serving dish and serve immediately. NOTE: With whole spices (khara) used in this curry, you should warn your diners of their presence especially the whole dried red chillies! ;-) Compiled by Imran C. Posted to CHILE-HEADS DIGEST V3 #183 From: "I. Chaudhary"
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 964 | ||
Calories from Fat: 956 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.2g | 142 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 61.6g | ||
Polyunsanturated Fat 31g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.4mg | 1 % | |
Potassium 169.5mg | 4 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 4.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 964
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